Recipe adapted from my debut cookbook, Chop Chop: Cooking the Food of Nigeria.
Updated July 2026.
Water
Yes, your favourite bony cuts task a handle here – backs, bones, whatever. I commonly curb myself to beef, chicken or both depending on what I have to hand, I opt for making a mix of chicken and beef – I locate it additional balanced – rich yet light.
I love the flavour green bell peppers insert to my stock and I don’t ever skip this.
Meat
Occasionally, I insert coriander seeds on a whim :).
- 2 pounds (900 g) raw bone-in beef and chicken pieces
There will be some fat, which you can skim off immediately using a ladle or sizeable spoon, or let the stock cool completely and refrigerate in an airtight container up to the time that the fat solidifies on the surface, then exclude it and reserve it for other uses or discard it.
The key whilst, and one thing both focus on is flavour.
Your mean Nigerian curry stock has red onions, original ginger and garlic, curry powder and dried thyme and further. In Europe, America and some other parts of the world, stock is generally made alongside white onions, carrots and celery and the resulting flavours are varied from our Nigerian-format stock.
Green Bell Pepper
I remember Jamie Oliver saying that he added onion skins to his stock and I’ve tried it a few times – it doesn’t append much to the flavour but it undoubtedly deepens the colour – just confirm your onions are well washed if you outline on leaving the skins on. I opt for skinless.
You don’t demand to slice your onions finely for this. – quarter or approximately chop.
The stock can be portioned into freezer-reliable containers, refrigerated for 5 days and frozen for up to 3 months.
Red Onions
Prefer I tell greater – salt to taste.
Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and extra is effortless to make. Nigerian stock differs from ‘Western’ manner stocks given that of the ingredients used.
Cook over high heat, stirring, till the meat loses its raw look, 5 to 8 minutes.
In a stockpot, combine the meat, onion, bell pepper, Scotch bonnet (if applying), curry powder, thyme, bay leaves, salt, and black pepper. Stir including a wooden spoon, scraping the bottom of the pot to dislodge any toasty bits, conceal, and cook for 10 minutes extra.
Lessen the heat to low, include, and cook before the meat begins to yield juices, 5 minutes further.
Of which yellow peppers are my favourite. I don’t bother chopping up, I just wash and cut in half.
Curry Powder & Dried Thyme
My ideal pot has a bit of heat from the chilies, ginger and garlic and flavour from the curry powder and dried thyme.
Optional
Must-haves in any pot of Nigerian stock – this twinned spices constitute a world of difference and attach distinct sweet and warm notes to any pot.
Insert sufficient water to the pot to just protect all the solid ingredients (on 2½ quarts/2.4 L) and stir well to incorporate. Include and bring to a boil over high heat, around 12 minutes, then decrease the heat to medium-low and cook up to the time that the stock is aromatic, the vegetables are soft, and the meat is tender but retains some resistance, 40 to 45 minutes.
I utilize overall ones or ginger and garlic paste.
Strain by method of a fine-mesh strainer fund into the pot together with the remaining stock, pressing on the solids to extract as much liquid as practical; discard the solids. Alongside a spider or slotted spoon, hand over the cooked vegetables and bay leaves to the blender including 1 cup (240 ml) of the stock and puree up to the time that homogeneous and fluid.
Group a fine-mesh strainer over a sizeable bowl. Stir well to incorporate.
Including tongs, hand over the meat to the strainer. Let it drain and cool for on 15 minutes.
Chilies
Salt
In a blender, combine the ginger, garlic, and 2 cups (480 ml) water; blend up to the time that thoroughly integrated. Strain the ginger-garlic mixture across a fine-mesh strainer directly into the pot, pressing on the solids to extract as much liquid as achievable, then discard the solids.
Ingredients
Yes. I haven’t made mine together with wine or beer or anything other than water.
Renewed Ginger & Garlic
What’s yours?
So there – my route to Nigerian-approach curry stock.
Source: How To Make Nigerian Curry Stock
